Eosinophilic Esophagitis Friendly Gluten Free Smoky BBQ Chickpea Burgers
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup gluten free breadcrumbs
- 1 large egg, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 tbsp bbq sauce (gluten free)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the glaze
- 2 tbsp bbq sauce (gluten free)
For serving
- 4 gluten free burger buns, toasted
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced
- ½ red onion, thinly sliced (optional)
Instructions
- 1
Spread the drained chickpeas on a parchment-lined baking sheet and pat thoroughly dry with paper towels — the drier they are, the better the patties will hold together. Let them air-dry for 10 minutes.
- 2
Transfer the dried chickpeas to a large mixing bowl and mash with a potato masher or fork until mostly smooth with some texture remaining — about 80% mashed, with visible chunks throughout. A fully smooth paste will make the patties dense; some texture helps them hold their shape.
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